Lemon Coconut Mousse: Another treat born of good flavor matchmaking! Anyone not a lemon lover, or coconut lover, need not apply! Naturally gluten-free.
In my catering days I have always used unflavored kosher gelatin in many exciting desserts but had never offered any of them in my cookbooks and my demos, as it was available only in bulk for food service. Recently food service has finally made kosher gelatin available for retail to the public. You will find this really exciting news as it is absolutely dairy- and meat-free (although it is derived from cow’s bones, bones are considered thoroughly pareve, or meat-free), and perfectly reliable in your preparations.
- 1½ envelopes unflavored gelatin (make sure it clearly says: Unflavored. Unsweetened)
- ¼ cup cold water
- 1 15-ounce can coconut milk
- ½ cup fresh lemon juice
- 3 tablespoons lemon zest
- ¼ cup rum
- 1 cup light agave syrup
- 1 pound silken tofu
- 1 8-ounce container dairy-free cream cheese
Garnish: 1 cup toasted coconut for topping (about 15 minutes in a 325°F oven), optional
Dissolve the gelatin in the water, and reserve. Bring the coconut milk and the lemon juice to just below boiling in a small saucepan. Transfer the warm mixture to a food processor with the reserved gelatin mixture and process about 30 seconds. Add all remaining ingredients and process until perfectly smooth. Pour into a bowl or small individual cups and chill. Top with toasted coconut, if desired. Makes a dozen servings.
Variation: lemon coconut pie GFA
This will make for a more dramatic presentation, with just a couple minutes more work, for the crust. Grind about 12 ounces graham crackers (gluten-free OK) with 1∕3 cup oil in a food processor and press firmly into a 12-inch pie plate, then pour the mousse batter on top, and chill. Cut into
wedges. Makes a dozen servings.